Savory Vegetable Cheesecake

Tonight's Menu:
Savory Vegetable Cheesecake
Steamed Beets with Horseradish Sauce
Whole Grain Bread and Olive Oil

My husband was afraid when he asked what was for dinner and I told him savory vegetable cheesecake. I admit that it sounds strange, but I decided to give it a try because the recipe looked like it would be really good. I was right. It was wonderful, and my husband agreed. He said it's one of the best things I have ever made.

The Savory Vegetable Cheesecake is filled with all sorts of good stuff: shredded zucchini, shredded carrots, a lot of spices, and, of course, cheese. I skipped the tomato topping because I don't like tomatoes. The recipe is from The Enchanted Broccoli Forest by Mollie Katzen. I don't actually own this cookbook. I got the recipe from her website. The link on to the recipe on her website isn't working, but I found it on another website. Here's the link.

For a side dish I made Steamed Beets with Horseradish Sauce.

I make these quite often. I got the idea from dining at a Houstons restaurant and decided to replicate it. I buy pre-cooked beets from Trader Joe's because it's much easier and faster than preparing fresh beets. All I do is cut quarter and steam them for four minutes to heat them up. If you don't have access to a Trader Joe's, look for Melissa's Beets. They are the exact same thing. I got the recipe for the horseradish sauce from allrecipes.com. Here's the link.

This meal was missing a grain, so I decided to toast up a few slices of a whole grain loaf I bought at Trader Joe's.

I love whole grain bread. I served it with some Olio Nuevo olive oil that we bought on a recent trip to California's central coast. It's an amazing olive oil. I haven't seen it in any stores, but if you ever find it, buy it. You won't regret it!